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HENRY A. KOEMAN, or PITTSBURGH, YENHSYLVANIA, .sssicezeiswo THE rLEIsoH- MANN oomrsur, or NEW YORK, u. A coziroza-srionor euro.

IQZAHUFACTUBE 13315153).

330 Brewing.

This invent-ion role-fies to improvements in the manufacture of leavened bread, and has general obje'ct'the production of a loaf iniprovedouality in a convenient and economical manner.

A more specific object of the invention to provide a process of bread manufacture in which the fermentation period or dough time may he substanllially complciely eliminated without adversely affecting the qual iiy of the breed.

" Fi ier object of the invention is to a process wherein the so-cnlled s49 or Week flours commonly known "p s lry iiours may be used alone, or in combination with but a small quantity oi strong flour, to produce a commercial bread of the bestqunlity, with minimum variation of the process 'to compensate for the different conditions of temperature, humidity, etc, which so vitally effect the product of the heretofore known baking processes. T

In the heretofore usual commercial processes the ingredients making up the. dough batch, necesserily liourgvater, salt andiyea st and usually also milk, sugar and shortenin are mixed together into a. dough, whic dough must be allowed to mind before dividing into loaves for a period of several hours in order for the gluten 0 ego or ripen.

so that the gas generzlted by the yeast fermentation will be retained by the dough when the loaf is placed in the oven j'lhis period of fermentation or dough time occupies from to 6 or '1 hours, depend: ing upon the quantity of yeast employed and the quality and character of the bread if, is desired to produce. Not only do the dough troughs in which the dough slands require a large spacein pracrice about half Yhe space required for the total bfiklll operstions-bui also the temperature and umirlity of the air must-be carefully regulated during this period '.to insure the proper fermentation.

These dificulties have led to the adoption to some extent of quick processes for making bread wherein by-the use of an increased quantity of yeast andhigh temperatures, the fermenting time is materially lessenedor eliminated alto ether. Such processes have not, however, een used by original application filed December 12, 1924 Serial No. 755,564. Divided and ibis appiication filed June 29, 1926.

Serial 2%. 119,278.

some bakers except as an emergency measure when an extra, quantity of bread must he gotten out in the minimum of time, for the reason that the resulting loaf, While acceptable and salable as a commercial loaf of bread, is not in their opinion, uniformly of as good quality and loaf volume 218 can he produced with the same. ingredients by the ordinary process involving a" fermentation period of reasonable len.gtl1.,. The reason for this is probably that the'ac'ion of rise yeast onfthe glut-en requires an appreciable time. regardless of the quanti'ty'ef yeesifi and the temper-al ure employed. Consequently the bread produced by the so-called no time dough processes is no? uniformly so light and well risen as bread med a from the same ingredients by the ordinary meiliods, This difference is most epparent ,in the relative size of the leaves Fen instence,- loaves made from dough sealed to 509 grams per loaf will, by the usual processes of manufeature, have 3 volume of 2000 cc. or over,

whereas loaves produced from the same quantity of e so-celled no-time dough will average only somewlmz. more than about 1700 cc. per loaf.

By my improved process-0f manufacture I can produce loaves of 2200 00. end over from 500 grams of dough, and withoutany more fermentation period than the soca.lled

no-time doughs now made with the use By my improved process an excellent quillityoibrczid can be made from flours milled from Pacific coast wheats and s'imilzirweak flours alone without; any admixture of northwest or Kansas flours and even the weakest of pastry flours can be used in my improved process when blended withan equal quantit of strong flour. 1

My invention resides particularly in employing in connection with the other ingredients of the dough batch which may be in accordance with any modern approved formula, a dough-maturing agent of the kind hereinafter specified in quantities far in cxcess of the quantities permissible in con neetion with bread-making processes involving a prolonged fermentation period, and in mixing the dough more thoroughly than necessary in ordinary time-dough baking practice. That is to say, in the ordinary process of bread-makin in which the doughs are set aside for a Iermentation period of'two or more hours the period of mixing beyond that necessary to thoroughly commingle the ingredients has but little effect on the ultimate product. By my improved process, however, when the dough is not subjected to the action 'of the mixer for a period longer than required to mix the ingredients, it will tend to be short and will not produce a satisfactory loaf of bread. While the period of mixing may be varied somewhatin my improved process, depending. of course, on the character and speed of the mixer and the dough-maturing agent used, itis desirable when comparatively hard beats are used, to continue the mixin for a period of 20-30 minutes. With so iter whea'ts, the period may be shortened, but in any case the periodof mixing should be long enough to malt c the dough tough and elastic.

The dough-maturing agents which I have found particularly applicable to my presentprocess are the per-sulphates, bromatcs, iodates and pcriodates, particularly the potassium or sodium salts. These salts are. not, however, entire equivalents, as some of them produce more advantageous results when used with strong flours, while some give their optimum result with weaker flours. Also the salts must be used in widely varying proportions having no apparent relation to their chemical formula or activity in other combinations.

The quantities I have tound to give the best results are as follows, the figures representing the quantities of the particular salt employed per 100 grams of flour used in the dough batch:

Potassium [')Cl'SIlll '2lt( wil .5 Potassium bromate .2

Potassium ioda te; H .Hlfr- .0123 Potassium periodate- .01.

In using these salts find that the potassium persulfate andfi potassuun bromate apparently produce the optimum result .with

soft fiours,'while the; iodate and periodate= apparently produce their optimum resultsabout minutes, while with the Weaker hours the mixing period may be cut down to about 10 minutes. I also preferably employ somewhat higher temperatures in the mixer than in the usual standard bakery practice.

In making up a dough of IOOO'grams of strong flour, I preferably employ grams .tained in operation for a period of substantially 20 minutes anttat; a temperature such that the dough will be' at about from 2630 C., when the mixing is finished.

The dough is taken directly from the mix ing machine to the dividing machine and is thereupon scaled otl' into loaves, molded, placed in the pans and proofed in the usual manner. \Vhen the dough is made up in ac eordance with the formula given above the loaves should be proofcd about minutes to one hour and at a temperature of about 045" C. After this period of proofing the loaves areplaecd in the oven and baked in the usual manner.

The resulting loaf will compare favorably with bread made in accordance with the usual methods. The loaf volume according to my improved method averages greater than the loaf volume made in accordance with theusual practice. Also, the bloom of the loat will be equal to or better than the bloom of the loaf produced according to the ordinary method, even though only about one half as much sugar is employed in my improved loaf. The reason for this is that. due to the short period of time that the \'east active in the dough there is little opportunity for the fermentation of the sugar in the. dough and the resulting loaf will have about as much sugar although the mix contains only 50% of the normal sugar. There is also an actual saving in the amount 7 f flour consumed by the yeast in the leavening process, this saving amounting to as much as 1% of the total flour of the dough batch. That this conservation is obtained is obvious from the fact'that the dough accordingto my improved process is not punched down, as is the ease with (louglis which are given a fermentation period in the dough trough. That. is to say. according to my improved process the yeast is active in the dough for only a sutlicient period to generate the necessary amount of gas to leaven the bread, and there is substantially none squeezed out and wasted as is the 'case when doughs are punched down in the usual manner.

In using weak flours I find that potassium persulfate and potassium bromate used in the quantity specified above per thousand grams of flour gives, better, result, that can be had with the other saIts mentioned. In

hurt, I have been able to obtain with weak flours, even pastry flours, without blending with strong flours louit' minutes "which conr pare favorably with the host louf volume obtainable with strong flours in tin? omnuu-rcial. baking of bread according to thv usual practice. in utilizii enrh lours thr only further change new ry li'orn tho promulurv tinscrihwl above is to out tlOWtl the mixing wriod to :ihonl it) lninut s: imtrzui of L5!) or Jill minutes HS prnl'omhiu for strong Hour.

The time giwn for mixing period is iHlhlHi on the m of the niwrnt My ronnnrrcisil hig 5111M! mi tl whi rh i. the tr moi mirw-r uwcii in pr: 7, ily all large baking Cfilili llhiirlfl'llllfi. \Yhcn other types; of lnixrrs are employed the duration of the mixing op ution will. of cournn have to he torrehi -Jil'lllllgl 'y' Variwl. M nnrrss not rrv ouunifini whrru thlmixing: is pnrl'ornnil by mild as it is (llilt= nli to work tin dough ilhriontlv to n l-t good rmuh Univ: igorously filtXNl, the iwinfh n'r:il rowiil illlti proilurvslirvziil wnh poor i-rust 11ml (it worse, hr-nvy tvxturr.

\fi pointed out \bOW, i-vrtnin of tho Stills urn hotter adapted for ('liti'vrnnt flours than urn other suits. I have fountl, llO Vifitfl lilllt hy mixing the suits in certain PIOPOIUOIIS l (32in wrnre :l pro lnct, whiclrwill gin exculloui l tmilli, with flours of Villil'ill ijf strength. For n'u-izupie. 2i lnixturv ot gotzisniun ioi'lat'c tilltl potuwiinn pnrsuitzm; in tin; noportion of .013 hill) and .TJ K 5 i) per thomund LflllllF ol' tlour produces practically unit'orin rvsults with the various blends of llour with-h are cwtonuirily used for standard. \i'hifv win-zit h-eznl.

its :1 suhstitnte lit! the above formula I have toiunl 11 niixturu otf ,tilfi KlO and .08 KBKI per thousand grams ol Hour to iii \0 ulmtnntinlly equivalent results.

The salts above mentioned, when used in thrlllltlllltl (inscribed, give the best results that I hu t; her-n able to obtain in the pruciirjr of my improved PlOCtt5 It is to he lliltitl'hith' tl, howrwr, that my invention i 1 not insulin} to tho use of thmo suits n other mitts at him nature may he suhstitntml for llliIlll. it. will also be umhu'stoorl that my prom-, s only he otherwise varied in its tlQ- iuil except in 0 tar as s 'irritiorl in the acwunpnnying claims.

This upplimtion is a division of my cowilling app i'riition Serial No. 755,564, lilul l)tttilll)i? i2, "192%.

liming rlrscriherl my invention what I rim :is now and desire to secure by Letters lntunt,

l. in proruss of uirinujin-turing lvavrneil hrinul in which the flour, yew" znul other in grmiinntis at the hatch xii-0 iiliXul vigorrnulv liiltl the 'h ugh ruin-tun iniiy nninvilintvi snluliviiio i, roolmi ninl tmitml. 1hr impromnn-n. \vhirh -.-mny:ri.-r--: :nhliirg to ilt Ion innrwliwdough manning: :igg ni roulprising; :it least Utility; poriotiutr, lurwrt on, thv Wright of flour Ufitli.

2. in n pron-05s of Innnuluctnrlng irnwnctl broad. in \rhirh the tlour, yeast; Lilltl other ingredients of the: hatch are mix-0d vigorously and the dough suhnuntially iim'nmliutvty inr-nt whwh UOillIlIli-Tui willing to tho dough ingredimiis, u (tough nurturing ugrnt (.Ulllprising from OUOHA t0 lkt' tllb of pom shun prrloiiate, hasui on the wright 0t tlour used,

In testimony whereof I nthx my siguuturln HENRY A. Ht'iiilvL'lN. 

